Karkidakam special: Horse gram chammanthi

Horse gram chammanthi
SHARE

Chammanthi is as old as the Malayali. You can grind everything and anything at all into a fine ball which has no parallel when had along with another all-time favourite, the kanji. The Malayali palate naturally swerves to where chammanthi is served, be it anywhere in the country or abroad.

Guess where the word has its root? It stems from the Sanskrit word “sambhandhi” which in turn became “sammandhi” and then got corrupted to “chammanthi”.

Here’s a delicious ball of chammanthi that’s easy to make. The main ingredient is of course, horse gram, full of nutrients. Horse gram works best during the cold monsoon months. Easy on the stomach, its digestive properties are commendable.

Ingredients

50 g horse gram

Half a coconut

4 dry red chillies

Curry leaves

4 shallots

1 small piece ginger

2 garlic cloves

¼ tsp jaggery

Salt

¼ tsp powdered pepper

Tamarind as required

1 pinch asafoetida

1 tsp coconut oil

Preparation

Dry roast the horse gram till it turns a dull brown

All the other ingredients are also to be dry roasted

While roasting the coconut add some coconut oil

The mix should be free of water content

Grind all roasted the items in a mixer.

This yields a coarse mix which can be rolled into small or big balls.

This chammanthi is ideal with kanji and dosa.   

MORE IN KERALA KITCHEN
SHOW MORE
The comments posted here/below/in the given space are not on behalf of Onmanorama. The person posting the comment will be in sole ownership of its responsibility. According to the central government's IT rules, obscene or offensive statement made against a person, religion, community or nation is a punishable offense, and legal action would be taken against people who indulge in such activities.